Food authenticity. Isotopic analysis of acetic acid and water in vinegar 2H-NMR
€193.00
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
€70.00
Spices. Saffron (Crocus sativus L.) Specification
Spices — Saffron (Crocus sativus L.) Part 1: Specification
€51.00
BS ISO 6754 Dried thyme (Thymus vulgaris L.) — Specification
€23.00
BS ISO 7928-1 Savory — Specification Part 1: Winter savory (Satureja montana Linnaeus)
BS ISO 7928-2 Savory — Specification Part 2: Summer savory (Satureja hortensis Linnaeus)
Épices - Préparation d'un échantillon broyé pour analyse
This product is not for sale, please contact us for more information
Standard Guide for Irradiation of Dried Spices, Herbs, Vegetable Seasonings, and Plant Materials Used in the Production of Dietary Substances to Control Pathogens and Other Microorganisms
€65.00
Spices and condiments. Whole/pieces and ground dried ginger (Zingiber officinale Roscoe). Specification
Spices and condiments — Whole/pieces and ground dried ginger (Zingiber officinale Roscoe) — Specification
€77.00
Spices and condiments - Preparation of a ground sample for analysis (ISO/DIS 2825:2025); German and English version prEN ISO 2825:2025
€48.79
BS EN ISO 2825 Spices and condiments - Preparation of a ground sample for analysis
BS ISO 959-1 Pepper (Piper nigrum L.), whole or ground. Specification Part 1: Black pepper
BS ISO 959-2 Pepper (Piper nigrum L.), whole or ground - Specification Part 2: White pepper
